First Blog: A Sandwich of Portobello and Pesto

Hello there! This is my first entry to my very first blog! Exciting.

First, a little about me. I am a native Californian haling from Los Angeles but currently living in San Francisco. I adore food. Mainly the foods you can expect any good California girl to love: Organic food, fresh food and local food. I have had the most wonderful fortune of working at a few farmers markets here in the bay area. They allow me to have a look at the most beautiful bounty of produce week after week. I see the seasons change through the changing produce. I am an avid home cook. I cook out of necessity, I cook because I love it, and I cook for comfort. I have a strong belief that food is something sacred. It is something shared within every single human culture upon this earth. Food connects us. I believe we should care about what we eat and care where our food comes from. The current state of the food system frightens me. Things that are of great concern to me are GMO's, pesticides, processed food, corporate control of food and food systems, food shipped from far away lands, and the feeding and treatment of livestock. Having said this, the food I cook attempts to be as healthy and nutritious as possible, whilst not being fussy or over-concerned. I try and choose organic as much as possible. I don't use any meat, for many reasons, but the main being I simply don't enjoy the taste. I like the focus that being a vegetarian affords me in the kitchen. I find the bounty of produce has endless possibilities.

This is Dean, my boyfriend. Dean has on his, "I'm very hungry please feed me" face. I see this face often. Dean loves meat. I mean, I don't think I've met anyone with such an affinity for it as him. Although there are many a time when Dean laments me not knowing how to roast a chicken or grill a steak, he is more than happy to eat whatever I make. He has even grown to love enjoy kale. In fact he once requested it (he denies it, but I remember).

So, the first recipe I will post is a sandwich. It's a fairly easy sandwich that's based off of an Annie Somerville recipe (Annie runs "Greens", the vegetarian restaurant at Fort Mason) from her book, "Everyday Greens". I one time made this sandwich, placed every element in its own tupperware, and insisted Dean and I hike up to eat it on a hill overlooking San Francisco. Very tasty, very impractical, but very lovely. I'm a little obsessed with Annie Somerville and her cookbooks. I've done this recipe with basil pesto and cilantro pesto. Each was delicious. I think a blend of parsley and cilantro might taste nice! I use a mandolin slicer which makes fast work of slicing onions. I love my mandolin slicer. I swear I eat more onions because of it. Any leftover mushrooms or onion (especially the onion) can be easily used to spice up your next meal. Throw them with rice, lay them over a salad, or toss them in with some scrambled eggs for breakfast. So maybe consider making some extra for leftovers. Unless you live with Dean, where leftovers rarely exist because he tends to eat everything. If you're a vegan simply omit the Parmesan.

*A note on Garlic Oil: Garlic Oil is ever so easy to make. Simply mince a few cloves of garlic and cover with olive oil. Annie Somerville recommends a general ratio of 1 tablespoon garlic to 1/2 cup olive oil. I like more. You can use it right away, or let it steep for 30 mins. Strain out the garlic and store the oil in a sealed container in the fridge. I tend to not even bother straining mine and just pop it right in the fridge. But then, I have been told that sometimes I add too much garlic to dishes. Hmm.

Roast Portobello and Red Onion Sandwich with Herb Pesto
Ingredients:
2-3 portobello mushrooms, depending on size
1 large red onion, cut into 1/2 inch-thick rings
Garlic/ Garlic oil*
Balsamic Vinegar
1 large tomato
 Handful of Arugula
4 sandwich rolls


Herb Pesto:
1 small bunch of leafy herbs such as cilantro, basil, parsley, or any combination thereof
1/3 cup olive oil
2 cloves chopped garlic
Juice of 1/2 lemon
Salt
Pepper
3 TBL Parmesan (optional)

     Pre-heat the oven to 400 F
     Brush the mushrooms and onions with garlic oil. Sprinkle with salt and pepper and place them on a baking sheet. Roast for 10 mins, turn them over, and roast another 10 mins or until completely tender.
   

Sandwich served with Padron Peppers

While the mushrooms and onions are roasting, prepare the Herb Pesto. Place all ingredients in a food processor except the olive oil. Start the food processor and slowly stream in the olive oil until all ingredients have turned to a paste. Add salt and pepper to taste, and more olive oil or lemon juice if facilitation of blending is needed.

Slice the warm mushrooms and toss with a little balsamic vinegar, season with salt and pepper. Toss the onions with a little salt and pepper.

Slice and toast the rolls. Spread both sides of the rolls with the Herb Pesto. Place the mushrooms on the bottom of each roll, layer the tomatoes on top and sprinkle with salt and pepper. Spread the onion rings over, top with arugula, and replace the top of the roll.